Gluten Free and Dairy Free Swedish Pancakes

Swedish pancakes are a perfect way to change up your average Saturday morning breakfast! Easy gluten free and dairy free Swedish pancakes are perfect for a weekend morning breakfast!

I am not allergic to gluten or dairy, but I prefer to cook without gluten and dairy if possible for health reasons. Some dishes are very easy to cut gluten or dairy out of. When baking or making a pastry like dish like pancakes, you can easily swap regular milk for unsweetened coconut milk.

I prefer unsweetened coconut milk over almond milk because of the nutty flavor that almond milk has. Some people may like this taste, but I prefer the coconut milk which usually has little to no flavor to change the dynamic of the dish.

You are going to see butter in the photo below, but I use that for my family and keep the good stuff for myself! 🙂

Photo of all ingredients placed together to easily see the ingredients you need.
Photo by Lauren Hill, Colorado Sisters

Quick Swedish Pancake Instructions

  • Combine all ingredients in a bowl and whisk until smooth and it has no chunks of flour. I would recommend using an immersion blender which you can find here on eBay to make it a quick and easy process.
  • Pour batter into a heated pan, spread to cover the bottom of the pan.
  • Cook for 1-2 minutes over medium-low heat until browned, flip and repeat.
  • Serve with fresh fruits and enjoy!
crepes on plate
Photo by Elly Fairytale on


  • Gluten Free Flour – I personally like to use gluten free flour so you do not feel full and bloated after eating. Especially in the morning while starting off the day.
  • Unsweetened Coconut Milk – I use unsweetened coconut milk when I make foods that already contain sugar to make sure my morning is not loaded with sugar.

Tips for Swedish Pancakes

  • You cannot just pour the batter in the pan and leave it. You have to swirl the pan around to spread the batter evenly to cover the bottom of the pan.
  • I prefer smaller pancakes and more pancakes. You can use a pan that is smaller than 9″ that is mentioned in the recipe. I use a 3 1/2″ pan for my Swedish Pancakes.

Gluten Free and Dairy Free Swedish Pancakes

Easy, gluten free pancakes

  • 3 eggs (at room temperature)
  • 1 tbsp granulated sugar
  • 1 1/2 cup unsweetened coconut milk
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup and 2 tbsp gluten free flour
  • Cooking oil greasing the pan
  1. Combine eggs, sugar, milk, salt, vanilla extract and gluten free flour in a bowl and whisk until thoroughly combined. For a quick, easy mixing process, use an immersion blender.

  2. Heat a 9" pan on the stove over medium-low heat and add cooking spray. Make sure the cooking spray covers the entire base of the pan to help brown the pancake slightly, and help it from sticking.

  3. Pour roughly 1/4 cup of pancake batter into the pan and tilt the pan in a circular motion to spread the batter evenly around the whole pan.

  4. Cook for about 1-2 minutes on each side until browned.

  5. Serve warm with your choice of toppings. Jam, preserves, fresh fruit, etc.

  • Common gluten free and dairy free toppings for Swedish pancakes are fresh berries such as raspberries, strawberries, blueberries, powdered sugar or cinnamon and sugar. 

How Long Are Leftovers Good For?

My little sister saves any kind of pancakes, waffles, etc. for about 3-4 days in the refrigerator. Microwave for roughly 30 seconds to warm the leftover pancake.

What To Eat With Swedish Pancakes

Swedish Pancakes are generally served with fresh berries such as raspberries, strawberries or blueberries. I personally add a dash of cinnamon to my pancake. Dairy free Reddi Whip is another perfect topping!

If you would like a Swedish pancake as a side or a dessert for your breakfast, try having them along with a gluten free ham and cheese quiche! A blueberry oatmeal bake is another great breakfast idea!


Grilled Honey Balsamic Chicken Breasts

This easy, grilled honey balsamic marinated chicken is the perfect way to change up your average chicken breast dinners!

My household tends to be a fan of chicken thighs due to the flavor from the fat, but breasts are a perfect way to change it up with other flavors.

Quick Instructions for Grilled Honey Balsamic Chicken

  • Combine balsamic vinegar, chicken broth, honey, garlic, rosemary, salt and pepper in a bowl or gallon sized Ziploc bag.
  • Add chicken breasts to the bowl or bag for 30 minutes.
  • Grill chicken on medium heat for roughly 5 minutes, flip and grill for another 5.
  • Top with some mozzarella and enjoy!

Baking Honey Balsamic Chicken in the Oven

white top mount refrigerator beside white top mount refrigerator
Photo by cottonbro on

If you do not have a grill, maybe you’re out of propane, or just do not want to grill, you can always bake the chicken in the oven instead!

Preheat your oven to 350 degrees Fahrenheit. I would recommend oiling the cookie sheet before placing the chicken breasts as the honey will start to caramelize and stick to the pan. Bake the chicken for roughly 20 minutes or until the chickens temperature reads 165 degrees Fahrenheit.

I would recommend buying a meat or kitchen thermometer for your home. It comes in handy throughout the year. If you are making a roast or slow cooking a meat and are not sure when it will hit the right temperature, stick the thermometer in to check!

What if I Prefer Chicken Thighs Over Breasts?

I personally do not cook with chicken breasts often. My dad had leftover chicken after making fresh food for our dogs that we decided to cook for ourselves. You can substitute chicken breasts for chicken thighs in this recipe. It will actually add more flavor from the fat content in chicken thighs!

Grilled Honey Balsamic Chicken Breasts

Delicious, easy chicken with in honey balsamic marinade!

  • 4 thin chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 2 tbsp natural honey
  • 1 tbsp minced garlic
  • 1 tbsp fresh or dried rosemary
  • salt and pepper
  • 1/4 cup grated mozzarella Cheese (Sprinkle grated cheese onto chicken to finish)
  1. Combine chicken broth, garlic, honey, rosemary, salt & pepper in a medium bowl. This will become your marinade.

  2. Add the 4 chicken fillets to the marinade bowl. Take the chicken and marinade and pour all into a gallon Ziploc/type bag. Press air out of the bag.

  3. Refrigerate chicken 30-45 minutes. Any longer will start to breakdown the chickens proteins essentially starting the cooking process.

  4. While chicken rests in marinade, grate mozarella cheese for topping.

  5. Take chicken from marinade and place onto BBQ on medium heat. Cook approximately 4-5 minutes per side.

  6. With 2 minutes left to cook on the second side, sprinkle mozzarella cheese onto chicken, to your liking, complete cooking.

  7. Serve and Enjoy!

  • If you cannot find thin chicken breasts, I would recommend taking regular chicken breasts, cutting them in half, and pounding them flat. 

How Long are Leftovers Good For?

I generally do not keep chicken in the fridge for more than 2-3 days. Leftover chicken does not get eaten at my house so I try to make just enough for everyone.

What to Eat with Grilled Honey Balsamic Chicken?

There are so many different side dishes that you can have with chicken! Try sides such as sauteed brussels sprouts!

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Sauteed Brussels Sprouts

Brussels sprouts are often the neglected vegetable that many people do not want to eat. You need to try brussels sprouts this way! This will change your mind on brussels sprouts.

By cooking the brussels sprouts at a high temperature, it caramelizes the brussels sprouts giving them a sweet glaze. It leaves them soft on the outside, and slightly crunchy on the inside giving it the perfect texture.

For about the last two years, brussels sprouts have been the perfect vegetable side dish to eat along side a deliciously seasoned chicken breast.

Why Eat Brussels Sprouts?

Brussels sprouts are a nutrient dense vegetables. They are packed with vitamin, K, C, A, manganese. They are rich in antioxidants, high in fiber and contain Omega-3 fatty acids.

green round vegetables
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My little sister is a picky eater when it comes to vegetables. She does not like green beans, peas, onions, mushrooms, zucchini and more, but she does eat brussels sprouts! The first time I made these brussels sprouts I asked everyone to give them a try just to humor me because I thought they were good. She liked them!

Instructions – How to Sautee Brussels Sprouts

Gather Your Ingredients

  • Brussels sprouts – These are nutrient dense vegetables.
  • Olive oil – coat the bottom of the pan generously to help create the caramelized nature of the brussels sprouts.
  • Lawry’s Seasoning Salt – I personally prefer to use this seasoning salt over normal salt because it is a combination of seasonings. It includes, salt, sugar, paprika and turmeric, onion and garlic, without giving an overpowering taste to the dish.
  • Pepper and garlic powder – Adds flavor and spice to the sprouts!

Prep and Cook

  1. Wash the brussels sprouts, cut the ends off of the sprouts and place flat side down in the pan.
  2. Fry for 10 minutes or until golden-dark brown, flip over and fry for another 10 minutes.

Sauteed Brussels Sprouts

Easy and Delicious Brussels Sprouts!

  • 20 Brussels Sprouts
  • 2 tbsp olive oil
  • Lawry's, pepper, garlic powder
  1. Place the brussels sprouts in a strainer and wash under running water.

  2. Place the brussels sprouts on a cutting board, cut off the white ends, and cut in half. Place flat side down in a pan.

  3. Drizzle roughly 2 tablespoons of olive oil on the brussels sprouts, and sprinkle with Lawry's, pepper, and garlic powder.

  4. Turn the stove on medium heat and place a lid on the pan. After roughly 10-15 minutes, flip the sprouts over to brown the other side. Place the lid back on the pan and cook for another 10-15 minutes.

  • Finish off the brussels sprouts by adding some parmesan on top while in the pan, cover for 5 minutes, and enjoy!

Finishes for Brussels Sprouts

If you are a bit timid to eat brussels sprouts this way, finish them off with some Parmesan or some balsamic vinegar to help cut back on the taste.

Leftover Brussels Sprouts

I personally like brussels sprout leftovers for lunch the next day or two. I like to eat them with sausage or pasta for my sack lunch to take to work.

What to Eat With Brussels Sprouts

There are so many different things that you can eat brussels sprouts. On a summer day, grilling up a nice sausage on the side makes for a delicious pairing. Other ideas are with some oven fried chicken or herb and garlic chicken thighs.

Gluten Free Ham and Cheese Breakfast Quiche

Gluten free ham and cheese quiche is an easy brunch for weekend mornings, especially if you have company. It leaves little to no mess to clean up both after cooking and enjoying.

It is difficult to make a quiche with the right ratio of eggs to milk. If there are too many eggs it can turn out rubbery and not be very appetizing. If you have too much milk, it will be too wet and will not set correctly. For the best quiche, use 3 eggs to 1 1/2 cup of milk.

This quiche can be modified and you can add in bacon, green onions, mushrooms, spinach which would add a bit of moisture, and onions which would also add moisture. The added moisture will make the quiche slightly wet, so cut out a slight bit of milk.

photo of white eggs on tray
Photo by Polina Tankilevitch on

Why Gluten Free?

I prefer to eat gluten free because I do not like feeling full and bloated afterwords. Eating gluten free personally helps me with joint pain that I get in my hips, knee and ankles. I try to incorporate gluten free meals for breakfast and lunch, then often eat gluten with dinner as I feed a family of 7.

To read more reasons about why you should eat gluten free more often, click here!

Quick Instructions

  1. Pre-bake the pre-made pie crusts.
  2. Combine all the ingredients in a bowl.
  3. Pour ingredients into the pie crust.
  4. Bake!


Pie Crust – The pie crust provides a slight crunch to the outside of the quiche.

Milk and Eggs – Milk and eggs are the two more important ingredients when it comes to a quiche. The milk and eggs are the base of a quiche, and any additional ingredients are the back up dancers.


I am currently still learning how to make gluten free pastries. They always come out crumbly, dry, and anything but perfect. I choose to go with a pre-made gluten free frozen pie crust to make things easier for myself. Feel free to make your own gluten free crust!

Crust less!

If you are wanting no crust on your quiche, this can easily be done! Take a pie pan, grease it with butter or cooking spray, and place the egg and milk mixture in the pan. You got yourself a crust less quiche!

Additional Ingredients

You can add whatever ingredients you would like to your quiche. Personalize it to your own taste! Common add-in’s are…

Meats – Bacon, sausage, ham.

Vegetables – Onions, broccoli, mushrooms, spinach, bell peppers, tomatoes.

Others – Cheese!

Gluten Free Ham and Cheese Breakfast Quiche

  • 1 9-inch gluten free pie crust
  • 1 cup diced ham
  • 1 cup cheddar cheese
  • 1 tbsp gluten free flour
  • 3 eggs
  • 1 1/2 cup milk
  • salt and pepper
  1. Check instructions on pie crusts and pre-bake them according to the packaging and let them cool.

  2. Preheat the oven to 350 degrees.

  3. Add the diced ham to the bottom of the pre-baked pie crusts.

  4. In a medium bowl, combine the cheese and flour until the cheese is well coated. Sprinkle the cheese into the pie crusts.

  5. In a large bowl, combine the eggs, milk and pepper. Pour the mixture into the pie crust and bake for 45 minutes. The center will be slightly jiggly when it is done. As it is resting it will set and be ready to serve after 10-15 minutes.

Note, there are two quiches in the photos as I cook for a family of 7 and we eat a lot. 🙂 I doubled the recipe for myself. 


Quiches should be covered and stored in the fridge, and will be good for 3-4 days.

Other Breakfast Ideas

There are so many other ways you could go for breakfast! Try some Swedish Pancakes or a blueberry oatmeal bake!